Summary

Ingredients

• 5 g yeast, fresh
• 600 ml water, lukewarm
• g 1,000 flour, wheat flour type 550
• 4 teaspoons salt
• 3 teaspoons sugar
• 3 tablespoon oil, sunflower oil (or other neutral oil)

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Instructions

1. For the pre-dough, dissolve 5 g of fresh yeast in 200 ml of lukewarm water, mix with 300 g of flour to form a smooth dough and leave to stand overnight at room temperature, covered.
2. The next day, knead the remaining ingredients (700 g flour, salt, sugar, oil, 400 ml lukewarm water) with the pre-dough to form an elastic dough and let rise for 60 - 90 minutes.
3. In the meantime, preheat the oven (if available: with a baking stone on the lowest rack) to 220 ° C. When the dough volume has roughly doubled, knead the dough vigorously and cut in half. Shape into two round loaves, leave to rest for 10 minutes. Now cut 1 cm deep in the middle and let rise again for 20 minutes. Then brush vigorously with water and bake in the oven for 30 to 35 minutes.